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Ingredients

• 1 1/2 c. salsa
• 1 x (8-oz) jar marinated artichoke hearts, liquid removed and minced
• 2 x (4-oz) cans sliced mushrooms, liquid removed
• 2/3 x grated Parmesan cheese
• 2 c. shredded Monterey Jack cheese
• 2 c. shredded Cheddar cheese
• 12 lrg Large eggs
• 2 c. lowfat sour cream

Description

Spray A 9 X 13-inch Glass Baking Dish With Nonstick Vegetable Coating. Spread Salsa Proportionately On Bottom. Layer Artichokes, Followed By Mushrooms And Each Of Cheeses. In A…

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